Young Turnip and Apple Salad

Raw young turnips are sweet, with a tender-firm crunch. In this bright salad, lemon juice and tart, crispy apples accentuate both of these qualities. To create more contrast of texture and flavor, try adding raisins and toasted pecans or hazelnuts.

1 cup peeled and grated young turnips (about two medium turnips)
1 cup peeled and grated tart apples (about 1 large apple)
Ĺ cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Freshly ground pepper
Raisins and toasted pecans or hazelnuts, optional

1. Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl.

2. Season with salt and pepper.

3. Cover and refrigerate for one hour.

4. If using raisins and nuts, toss them in and on top of the salad.

Makes about two cups.

Adapted from Farmer Johnís Cookbook by Farmer John Peterson (Gibbs Smith, 2006)


Edvanir L.
Edvanir L3 years ago

Very easy. Thank you

Sylvia Wulf
Sylvia Wulf4 years ago

What a delightful way to use the thinnings from the garden! Saving for Spring ;-)

J.L. A.
JL A4 years ago


Terry Vanderbush
Terry V4 years ago


Patricia H.
Patricia H.4 years ago

sounds good, thanks for sharing

Patricia H.
Patricia H.4 years ago

thanks for sharing

Michele Wilkinson

Thank you

Jo Asprec
Jo Asprec5 years ago

Thanks for sharing the recipe.

Jennifer C.
Past Member 5 years ago

Fabulous recipe. Love it. Thanks for sharing.

Robert O.
Robert O5 years ago

Thank you.